Nutritional Facts

Directions

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet stirring occasionally and adding a little broth or water if necessary.Yield: 10 servings.

Originally published as Parmesan Pork Roast in Simple & Delicious
March/April 2010, p19

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"What a flavorful, tender, juicy roast. Loved the subtle flavor from the sauce it cooked in - I did use only half the called for amount of basil as I was afraid the called for amount would be just too much for our tastes. I also left out the salt, as the soy sauce has more than enough. After having several pork roasts dry out in the slow cooker, I was so pleased with how this one turned out."

"This dish is not even making it to the table. And not in a good way. I followed the recipe to a T. The outer crust was awful. I would have cut it off and just served the plain pork, but the pork was completely dry. The gravy came out like tar. Look and smell. Putrid. I will NEVER make this again."

"Smelled wonderful, pork was fork tender. I did feel it was missing "something"--hubby added a bit more salt and he thought that "fixed" it--I'm not sure. I did not make the gravy but just served the sauce over the rice I made to go with it."

"I made this for dinner tonight . Very easy to put togeather. It had an excellent taste and was tender. I have never been able to make gravy and unfortunately I still can't. I followed the directions but my gravy never thickened. Any suggestions ? I still rated this s five because I'm sure the gravy was something I did wrong all in all an excellent meal."

"This was very tender and moist. The gravy was a little different and it was great. I was gone longer than 5 hours, but my pot automatically goes to "keep warm" after the time set and even after about nine hours total (four at warm), it was still perfect. I did leave out the salt when using regular soy sauce."